Italian Macaroni & Cheese

This Italian Macaroni & Cheese is a comforting twist on the classic comfort food, elevated with savory Italian flavors. The dish features tender elbow macaroni tossed in a rich, creamy white sauce infused with oregano, basil, and Parmesan. It is layered with browned Italian sausage, sauted mushrooms, and onions, then topped with melty Jack cheese. The result is a bubbling, golden-brown casserole that balances the richness of cheese with the earthy notes of mushrooms and the spice of sausage.

Cooking Method: Baking

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 1075.8

Description

This Italian Macaroni & Cheese is a comforting twist on the classic comfort food, elevated with savory Italian flavors. The dish features tender elbow macaroni tossed in a rich, creamy white sauce infused with oregano, basil, and Parmesan. It is layered with browned Italian sausage, sauted mushrooms, and onions, then topped with melty Jack cheese. The result is a bubbling, golden-brown casserole that balances the richness of cheese with the earthy notes of mushrooms and the spice of sausage.

Ingredients

9 ounce Elbow macaroni
3/4 pound Mild or hot Italian sausage
2 tablespoon Butter or margarine
1 Large Onion chopped
2 Cloves Garlic, minced
1 Large Bell pepper, chopped
1/2 pound Thinly sliced mushrooms
1/4 cup Flour
2 cup Milk
1 1/2 teaspoon Oregano
1 1/2 teaspoon Dry basil
1/2 teaspoon Salt
3/4 cup Parmesan cheese
1 1/2 cup Shredded Jack cheese

Directions

1
Preheat oven to 400F (200C).
2
Cook macaroni in boiling salted water according to package directions until al dente. Drain well.
3
Crumble sausage into a large skillet or 10-inch pan. Cook over medium-high heat until well browned and cooked through.
4
Using a slotted spoon, remove the browned sausage from the pan and set aside on a plate.
5
Discard all but 2 tablespoons of the sausage drippings from the pan.
6
Add butter and chopped onion to the remaining drippings. Cook, stirring occasionally, until the onion is soft and translucent.
7
Add minced garlic, chopped bell pepper, and mushrooms to the pan. Cook until the mushrooms are soft and most of the liquid has evaporated.
8
Stir in the flour and cook for 1 minute to remove the raw flour taste.
9
Gradually stir in the milk, whisking constantly to prevent lumps, until a smooth sauce forms.
10
Continue cooking and stirring until the sauce thickens and coats the back of a spoon, about 3 minutes.
11
Reduce heat to low. Stir in oregano, basil, salt, and Parmesan cheese until melted and combined.
12
Add the drained macaroni and the reserved cooked sausage to the sauce. Stir well to coat everything evenly.
13
Place half of the macaroni mixture into a buttered 2.5-quart baking dish.
14
Sprinkle half of the shredded Jack cheese over the macaroni layer.
15
Top with the remaining macaroni mixture.
16
Sprinkle the remaining Jack cheese over the top layer.
17
Bake uncovered for 20 minutes, or until the cheese is bubbly and the center is hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1075.8kcal

% Daily Value *
Total Fat 59.9g93%
Saturated Fat 28.5g143%
Cholesterol 131.2mg44%
Sodium 3623.3mg151%
Total Carbohydrate 86.5g29%
Dietary Fiber 5.9g24%
Sugars 10.6g
Protein 47.9g96%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original text mentioned "chopped red/green pepp" which has been interpreted as a chopped bell pepper to complement the Italian flavors.

For a spicier version, use hot Italian sausage instead of mild.

You can substitute the Jack cheese with Mozzarella for a more traditional Italian flavor profile.

Let the casserole rest for 5-10 minutes after baking to allow the cheese to set slightly before serving.

Keywords: italian, macaroni, cheese, casserole, sausage, mushrooms, comfort food, baked pasta, creamy, dinner, jack cheese, parmesan, easy

Read it online: https://www.chefs-mate.com/recipe/italian-macaronie-cheese-2/